There are 18 selections within the Vegetarian Curries class starting from Aloo Gobi (potato and cauliflower cubes cooked in butter, onion gravy and herbs, $9.99) to Baigan Masala (eggplant cooked in sesame oil and South Indian spices in curry, $9.99), Navrathna Korma (greens and fruits in cashew gravy, $9.99) and Panner Pepper Fry (cottage cheese cooked in onion and stir-fried in a mix of Indian spices, $11.99).
The non-vegetarian curries are divided into 4 classes – rooster, lamb/goat, seafood and egg. Rooster curries vary from $12.50 to $13.99 and embrace Rooster Tikka Masala, Rooster Chettinad, Rooster Mohali, Rooster Saag, Rooster Pepper Fry, Butter Rooster, Rooster Vindaloo, Rooster Korma, Kadai Rooster and Rooster Methi.
The eight lamb/goat curries are Lamb Chettinad, Lamb Korma, Lamb Pepper Fry, Lamb Mughali, Goat Chettinad, Goat Korma, Lamb Saag and Lamb Vindaloo. Costs are $13.99 to $14.99.
The Seafood Curries are $13.99 and $15.99 and quantity 4 – Malabar Fish Curry, Shrimp Curry, Madras Fish Curry and Solomon Fish Curry. The 5 Egg Curries are Egg Masala, Egg Vindaloo, Egg Korma, Egg Chettinad and Egg Pepper Fry, and price $9.99 to $11.99.
Based on Ram, Mughil’s is the one Lincoln Indian restaurant providing Dosas (a crepe/pancake South Indian specialty made with lentil and rice flour). Mughil’s provides 11 variations starting from $8.99 to $14.99. Among the many Dosa choices are the Onion Dosa (chopped onion with chutneys and Sambar), Chili Onion Uthappam (chopped shallots, inexperienced chilies, chutneys and Sambar) and Egg Dosa (blended eggs with rooster gravy and chutneys).